Candied Citrus Peel
Yield
6 servingsPrep
15 minCook
60 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
mixed citrus peel
|
* |
| 4 | medium |
oranges
|
*
|
| 6 | medium |
lemons
|
*
|
| 2 | medium |
grapefruit
|
|
| 12 | cups |
water
cold |
|
| 2 ½ | cups |
sugar
|
|
| ½ | cup |
honey
|
|
| 1 ¾ | cups |
water
boiling |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
mixed citrus peel
|
* |
| 4 | medium |
oranges
|
*
|
| 6 | medium |
lemons
|
*
|
| 2 | medium |
grapefruit
|
|
| 2.8 | l |
water
cold |
|
| 591 | ml |
sugar
|
|
| 118 | ml |
honey
|
|
| 414 | ml |
water
boiling |
|
Directions
Wash fruit.
Score peel into quarters.
Remove sections of peel with fingers; cut into uniform strips about ⅜ inches wide.
Boil peel with 6 cups cold water, uncovered, for 10 minutes.
Drain and rinse.
Repeat process with 6 cups fresh water.
In a large saucepan, combine 1½ cups sugar, honey and boiling water.
Bring to a boil, and boil about one minute.
Add cooked, drained peel and briskly simmer until almost all of the syrup has been absorbed, about 30 to 40 minutes.
Stir frequently to avoid sticking.
Transfer peel to collander.
Drain well, about 10 minutes.
In large bowl, toss drained peel with remianing 1 cup sugar to coat well.
Spread pieces out on waxed paper to dry.
Store in tightly covered container.
